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What We’re Reading

By The New York Times October 12, 2012 9:42 amOctober 12, 2012 9:42 am

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Credit Emmanuel Dunand/Agence France-Presse—Getty Images

Gothamist: The new Tavern on the Green won’t open for another year, and in that time we could experience a bout of Weimar-like hyperinflation. But an advance peek at the tentative menu shows it may not be as punitively expensive as you might expect from a world-class tourist destination. — Patrick Farrell

The Huffington Post: The Onion’s new fake food show, “Porkin’ Across America,” is scarily similar to real food shows, down to the camera angles and the just-hanging-in-the-kitchen-with-the-cook chats. — Emily Weinstein

Travel + Leisure: David Farley tracks down the best neighborhoods for ethnic food (Peruvian, Ethiopian, Cambodian, Russian) around the country. — Jeff Gordinier

The Washington Post: Is Chicago really “the fifth Beatle” when it comes to great barbecue cities? Not when rib tips are on the menu. — Julia Moskin
The New York Times: What’s more worrisome for a man today than the onset of low testosterone? “Male spice loss,” according to a jokey ad campaign for Slim Jim beef jerky, aimed at video gamers. — Patrick Farrell

The Wall Street Journal: Beam Inc. — the maker of Jim Beam Bourbon, Courvoisier cognac, Sauza tequila and other spirits — is expanding its portfolio and bulking up its balance sheet to fight off the giant rivals that want to devour it. Helpfully, bourbon sales are way up. — Glenn Collins

Insatiable Critic: The adventure of omakase sushi at the raised maple counter in front of the chef Nick Kim (formerly of Masa) at Neta in the West Village, with the performer Joel Grey – a sushi fanatic – as a companion along for the ride. Uni, sea urchin, crab. And blowfish. Aahs and sighs all around. — Glenn Collins

Serious Eats: Someday we may all be nostalgic for mimimum-wage McJobs if this invention pans out: the burger-making machine. – Patrick Farrell